If you reject roti prata or roti canai for health reasons, this recipe is not for you. Stop here! For the benefits of my non Singaporean and Malaysian readers, roti canai or roti prata (印度煎饼） is a type of Indian bread with many layers of flaky skin..

If you like roti prata or roti canai, then you can consider preparing this traditional Chinese cake ….

The reason I am saying this is because the dough preparation are very similar to roti canai or prata.. Don’t be shocked by the oil required. What amazed me is that this technique of crispy crust preparation is used in both Indian and Chinese traditional cakes.. Is it not all worldwide cuisines are inter related?

There are a few reasons that I am trying out this shredded radish pancake that is popular in Southern parts of China including Hong Kong and Taiwan. However, obviously , it was not common here as most of time, jicama or yam bean is used instead radish.. Since I have never blog any shredded radish type of cuisines, I thought I might introduce this cake to the readers here..

This is a very nice cake and the crust resemble the roti prata .. it is supposed to be slightly crispy. As for the filling, besides radish, you can add in anything to you like like baby shrimps etc..

In a bowl, put the flour, make a well in the centre. Pour in the hot water, use a pair of chopstick to stir it until crumble is formed. Add in cold water gradually and knead the dough until smooth. I have used hand to knead and it took me about 8 minutes for such small dough. Wrap the dough in the clingy wrap and let it rest at room temperature for about 1/2 hour.

After 1/2 hour, take away the clingy wrap. You will see that the dough is much smoother and shall not stick to your hand as the gluten has been formed. Divide the dough into 1o equal dough and get ready a bowl with some cooking oil.

Take one dough, shape round, lightly flatten it and pull it thin. Let the dough submerge in the cooking oil. Perform the same for the other 9 dough. This is called second resting and let it rest for at least another 1/2 hour before proceeding to the wrapping.

Note:

The dough can be prepared well in advanced. Overnight preparation is also acceptable. The longer the resting, the better it is.

While the dough is resting, chopped the spring onion or Chinese celery, cut the mushroom into small pieces and shred the carrots and radish.

In a frying pan, put two tablespoons of oil, add the mushroom and minced meat. Stir fried until fragrant and add the radishes. OFF THE HEAT, add sugar, salt and white pepper. Stir until well mixed. Transfer the filling to a sift and use a tablespoon to press out all the juices secreted. Let it cool completely before divide into 10 portion and wrapping.

Take a dough, drip away excess oil, use a roller pin to roll in a rectangular shape with about 4 cm width and roll it as long as possible. Take a portion of the filling, place at one end, wrap the filling and start rolling along the rectangular shape and tuck the end as the bottom. The dough shall be very elastic and you can easily pull to wrap into your desired shape. Shape round and pressed down lightly.

Transfer the dough to the flat frying pan (non stick preferred).. Pan fry under medium to low heat until both sides are crispy. You can use a leveller to lightly press down the dough. Best served when immediately prepared.

CONCLUSON

This recipe shall be classified under traditional breakfast recipes series. It is rather refreshing to use radish as the fillings. What is more amazing is the crispy skin that is not common in the traditional cakes over here.. I hope readers will give it a try and see if this suits your taste bud.

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